My mostly eaten melon needed a purpose. A bit prosciutto was still in the fridge. But ham wrapped melon sounded boring and not enough to satisfy my hunger.
On an Italian website I found the solution to my problem, ham and melon pasta.
Sounds weird? Not if you like to combine salty and sweet things. The element that brings it all together is the fine and aromatic taste of a good quality balsamic vinegar and some grated Grana Padano.
Ingredients for 1:
115 g penne pasta, salt
3 spring onions, 50 g Prociutto crudo, 25 g Grana Padano, pepper, olive oil, 3 tbsp balsamic vinegar
Chop the spring onions and cut the ham into strips. Add a little oil to a pan and saute the onions until soft. Use a couple of the pasta water to prevent the onions from burning. Toss in the ham and keep on the heat for 1 min. Take the pan off the heat.
Grate the cheese. Drain the pasta and add it with a little water to the pan. Mix well and top with cheese and drizzle with balsamic vinegar.
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